Montrachet

with jalapenos

with toasted almond and preserved lemon dressing

with fennel, apple, tangerine and green peppercorn gelee

with coriander

with pecorino cheese and lemon dressing

with pickled peaches, jurancon broth

with vieux comte

with green asparagus and fava beans, herb coulis

with potato puree and garlic sauce

with rosemary sauce and lamb shank pastilla

with spring onions and wild mushrooms

with foie gras and chateau chalon sauce

with apple, ginger and parsley root citrus sauce

with herbed quinoa and lime marmalade

with mint yogurt

with toasted almonds and lemon dressing

with fines herbes

with provencal vegetables

with wild mushrooms

with vanilla ice cream